Each producer will handpick the coffee on their land, before carrying the cherries to the Factory. Here, the Nyamindi river provides water to wash the coffee and remove the skin and pulp. The river also powers the electrical pumps to move the water to reservoir tanks before the initiation of processing.

Anaerobic Natural is prepared using fermentation cans. In this process, ripe cherries are placed in sealed cans that are pressurized from CO2 buildup, and then remaining pressure and oxygen are let out using release valves. This additional pressure forces the juices and sugars into the bean. The cherries are then dried to the desired level (11%) in about 30 days in mini ‘Greenhouses’ raised beds.

Dutch Colony have always look forward yearly to new harvest from Kenya and with this Kisii Masimba having a myriad of flavours that is palate teasing, overtones of blackcurrants pastilles when hot which turns into peaxches and sweet lime when cooled and well balanced, it will definitely not be the last you see us having this available again in our roastery.